Cranberry Apple Cider Vinegar
Bright-tart cider with a Cape Cod twist
Cranberry Apple Cider Vinegar is our love letter to Massachusetts. We start with apple cider from the north of the state, co-ferment it with cranberries from bogs near Cape Cod, then rest the vinegar in a 25-gallon American oak so the fruit’s sparkle meets a round, graceful finish. The result is a sweet-tangy crowd favorite that lifts salads, grains, and cocktails without the harsh edge of ordinary cider vinegars.
What it tastes like
Clean apple brightness, a gentle cranberry echo, and a soft sweetness balanced by oak-rounded acidity. Think cranberry relish meets crisp cider—vivid, versatile, and easy to pair every day.
Why cooks reach for it
It brings lift, color, and nuance in one pour. Use it where you want fruit-forward tang without extra sugar—vinaigrettes, pan sauces, roasted beets, warm grain salads, or a splash in sparkling water and shrubs. It also plays beautifully with pork, poultry, and smoked or charred vegetables.
How to use it (fast formulas that just work)
Vinaigrette: 1 part Cranberry Apple Cider Vinegar + 2–3 parts olive oil + pinch of salt.
Warm grains: Fold a spoonful into farro or wild rice with herbs and toasted nuts.
Cocktail shrub: Equal parts vinegar and sugar; shake until dissolved; top with seltzer or add to bourbon for a bright, ruby riff.
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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DOUBLE GOLD & BEST IN CLASS APPLE CIDER
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FINALIST
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Tell Me More
Size
250ml glass bottle
Perfect For
Vinaigrettes, dressings, marinades, warm grain salads, roasted beets, cocktails and drinking shrubs.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with just a hint of cranberry and sweetness.
Production Process
Co-fermented with cranberries from Cape Cod. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
Cranberry Apple Cider Vinegar FAQs
What makes this different from regular apple cider vinegar?
How sweet it is!
What can I use it on?
What size is available?
What’s the acidity?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
